930 Stuffed eel

Ugor’ farshirovannyj

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 3 lbs eel
  • 1 parsley root
  • ½ white French roll


Clean the eel as indicated. [Remove the flesh from the bones, reserving the backbone in one piece.] Pound the flesh in a mortar and add ½ French roll, soaked and squeezed out, and 1 onion and parsley root, both finely chopped and fried in ½